Finnish Rye and Mushroom Casserole
A savory and hearty casserole featuring a base of cooked rye, layered with sautéed mushrooms, onions, and herbs, all bound together with a creamy sauce and baked until golden brown. This dish offers a comforting blend of earthy mushroom flavors and the rustic texture of rye.
🧂 Ingredients
- 1 cup Rye berries or coarse rye groats
- 2 cups Water
- 3 tbsp Butter
- 2 Large onions, chopped
- 500 g Mixed mushrooms (e.g., cremini, shiitake), sliced
- 2 cloves Garlic, minced
- 1 tbsp Fresh thyme leaves
- 2 tbsp Fresh parsley, chopped
- 3 tbsp All-purpose flour
- 2 cups Milk
- 1/2 cup Heavy cream
- to taste Salt
- to taste Black pepper
- 1/2 cup Grated Gruyere or Emmental cheese (optional)
👨🍳 Instructions
- 1
Cook the rye: Rinse the rye berries or groats. In a saucepan, combine rye with water. Bring to a boil, then reduce heat, cover, and simmer for about 30-40 minutes, or until tender. Drain any excess water and set aside.
💡 Tip: Ensure the rye is cooked until tender but not mushy. - 2
Sauté the aromatics: While the rye cooks, melt 2 tbsp of butter in a large skillet over medium heat. Add the chopped onions and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Sweating the onions slowly brings out their sweetness. - 3
Cook the mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 10-15 minutes. Stir in the fresh thyme and parsley.
💡 Tip: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary. - 4
Make the creamy sauce: In a separate saucepan, melt the remaining 1 tbsp of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
💡 Tip: Whisking constantly prevents lumps from forming in the sauce. - 5
Combine and season: Stir the cooked rye and the mushroom mixture into the creamy sauce. Season generously with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning before assembling the casserole. - 6
Assemble and bake: Preheat your oven to 375°F (190°C). Pour the rye and mushroom mixture into a greased 8x8 inch baking dish. If using, sprinkle the grated cheese evenly over the top.
💡 Tip: A greased baking dish prevents the casserole from sticking. - 7
Bake for 20-25 minutes, or until the casserole is heated through and the top is golden brown and bubbly. Let stand for 5-10 minutes before serving.
💡 Tip: Allowing the casserole to rest helps it set and makes it easier to serve.
💡 Pro Tips
- ✓For a richer flavor, you can use a mix of butter and olive oil for sautéing.
- ✓Add a pinch of nutmeg to the creamy sauce for an extra layer of flavor.
- ✓This casserole can be made ahead of time and reheated before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like leeks or bell peppers along with the onions.
- For a vegetarian option, ensure your broth is vegetable-based.
- Incorporate some cooked, shredded chicken or pork for a heartier, meat-inclusive dish.